CHOCOLATE GUINNESS CAKE
This is a dark, moist cake that keeps beautifully. It doesn't taste exactly of chocolate or Guinness, but a lovely deep flavor somewhere between the two. I can see the addition of some ginger doing very nicely in this. It comes together in a flash on the stovetop. From Nigella Lawson by way of Kim O'Donnell of the Washington Post.
Provided by Sass Smith
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Butter a 9-inch springform pan and line bottom with parchment paper.
- Pour Guinness into a large saucepan, add butter and heat until melted.
- Whisk in cocoa powder and sugar.
- In a small bowl, beat sour cream with eggs and vanilla and then pour into brown, buttery, beery mixture and finally whisk in flour and baking soda.
- Pour cake batter into greased and line pan and bake for 45 minutes to an hour (Check at 45 minutes for doneness, poking a skewer in center).
- Leave to cool completely in the pan on a cooling rack, as it is quite a damp cake.
- When cake is cold, gently peel off parchment paper and transfer to a platter or cake stand.
- Icing.
- Place cream cheese and confectioners' sugar in a mixing bowl, and whip with an electric beater, until smooth (You may also do this with a food processor).
- Add cream and beat again until you have a spreadable consistency.
- Ice top of cake, starting at middle and fanning out, so that it resembles the frothy top of the famous pint.
DIANA'S GUINNESS® CHOCOLATE CAKE WITH GUINNESS CHOCOLATE ICING
'The best chocolate cake I've ever had!' You'll hear comments like this and more when you serve this ultra dark, rich chocolate cake with its luscious chocolate icing. This recipe is adapted from one created by Diana, the talented editor of Allrecipes' UK site. Use a chocolate bar with 74 percent cacao (not baking chocolate) to intensify the chocolate flavor, and don't wait until St. Paddy's Day to make it!
Provided by ScandoGirl
Categories Irish Recipes
Time 2h35m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans and dust with 1 tablespoon cocoa.
- In a heavy saucepan over low heat, combine 1 1/4 cups butter, 1 cup stout beer, 4 ounces dark chocolate, and superfine sugar. Heat, stirring occasionally, until chocolate is melted and smooth. Remove saucepan from heat and cool slightly.
- Beat eggs and creme fraiche together in a large mixing bowl; gradually stir in the flour and baking soda. Add the melted chocolate mixture in small additions, beating well after each addition. Pour half the batter into each prepared cake pan.
- Bake in the preheated oven until the top of the cake bounces back when touched lightly with a finger, about 40 minutes. Cool the cakes on racks.
- To make the icing, place 1/2 cup butter, 4 ounces dark chocolate, and 5 tablespoons stout beer in a heavy saucepan over low heat. Cook, stirring occasionally, until the chocolate has melted. Remove from heat and cool slightly.
- In a mixing bowl, blend cream cheese, 1/3 cup cocoa powder, and vanilla extract until combined. Stir in 1/2 cup confectioners' sugar. Pour in the cooled chocolate-stout mixture and beat well. Gradually add remaining confectioners' sugar until icing reaches the desired thickness.
- Place 1 cake on a serving plate and smooth about 1/3 of the icing over the top. Place the second cake onto the frosted layer, and spread remaining 2/3 of the icing over the top and sides of the cake.
Nutrition Facts : Calories 912.7 calories, Carbohydrate 112.4 g, Cholesterol 152.5 mg, Fat 49.8 g, Fiber 3.4 g, Protein 8.1 g, SaturatedFat 27.5 g, Sodium 185.8 mg, Sugar 82.2 g
GUINNESS CHOCOLATE CAKE
Make and share this Guinness Chocolate Cake recipe from Food.com.
Provided by Motley Oklahoman
Categories Dessert
Time 1h30m
Yield 1 Cake, 20 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 355°F, and grease and line a 9″ springform pan.
- Pour the Guinness into a large saucepan, and add the sliced butter. Heat until the butter is melted, and remove the saucepan from the heat. Whisk in the cocoa and sugar.
- Beat the sour cream with the eggs and vanilla in a bowl or mixer; then pour the chocolate mixture into the sour cream mixture and blend.
- Finally beat in the flour and baking soda.
- Pour the batter into a the springform pan, bake for 50-60 minutes (touch the top of the cake to test, it will spring back when touched if done). Leave to cool completely in the pan.
- For the icing: Beat the powdered sugar into the cream cheese. Add the cream, and beat again until it's spreadable. Ice the top of the cake only (so it looks like the frothy top of a glass of Guinness).
Nutrition Facts : Calories 476.1, Fat 18.8, SaturatedFat 11, Cholesterol 71.1, Sodium 307.9, Carbohydrate 63.2, Fiber 1.1, Sugar 44.3, Protein 4.7
DIANA'S GUINNESS® CHOCOLATE CAKE WITH GUINNESS CHOCOLATE ICING
'The best chocolate cake I've ever had!' You'll hear comments like this and more when you serve this ultra dark, rich chocolate cake with its luscious chocolate icing. This recipe is adapted from one created by Diana, the talented editor of Allrecipes' UK site. Use a chocolate bar with 74 percent cacao (not baking chocolate) to intensify the chocolate flavor, and don't wait until St. Paddy's Day to make it!
Provided by ScandoGirl
Categories Irish Recipes
Time 2h35m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans and dust with 1 tablespoon cocoa.
- In a heavy saucepan over low heat, combine 1 1/4 cups butter, 1 cup stout beer, 4 ounces dark chocolate, and superfine sugar. Heat, stirring occasionally, until chocolate is melted and smooth. Remove saucepan from heat and cool slightly.
- Beat eggs and creme fraiche together in a large mixing bowl; gradually stir in the flour and baking soda. Add the melted chocolate mixture in small additions, beating well after each addition. Pour half the batter into each prepared cake pan.
- Bake in the preheated oven until the top of the cake bounces back when touched lightly with a finger, about 40 minutes. Cool the cakes on racks.
- To make the icing, place 1/2 cup butter, 4 ounces dark chocolate, and 5 tablespoons stout beer in a heavy saucepan over low heat. Cook, stirring occasionally, until the chocolate has melted. Remove from heat and cool slightly.
- In a mixing bowl, blend cream cheese, 1/3 cup cocoa powder, and vanilla extract until combined. Stir in 1/2 cup confectioners' sugar. Pour in the cooled chocolate-stout mixture and beat well. Gradually add remaining confectioners' sugar until icing reaches the desired thickness.
- Place 1 cake on a serving plate and smooth about 1/3 of the icing over the top. Place the second cake onto the frosted layer, and spread remaining 2/3 of the icing over the top and sides of the cake.
Nutrition Facts : Calories 912.7 calories, Carbohydrate 112.4 g, Cholesterol 152.5 mg, Fat 49.8 g, Fiber 3.4 g, Protein 8.1 g, SaturatedFat 27.5 g, Sodium 185.8 mg, Sugar 82.2 g
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